Green Beans with Bacon

By japaulson

This simple side is a classic crowd-pleaser. You can cook the green beans and bacon up to two days ahead; refrigerate them separately until you're ready to assemble the dish.

Ingredients

• 2 1/2 pounds green beans, trimmed
• 3 bacon slices
• 1/2 cup chopped shallots
• 1 teaspoon freshly squeezed lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Preparation

Step 1

Cook green beans in boiling water for 5 minutes or until crisp-tender. Drain and plunge beans into ice water; drain.

Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan; crumble. Add shallots to drippings in pan; sauté 4 minutes or until tender. Add beans, juice, salt, and pepper to pan; toss to combine. Cook 5 minutes or until thoroughly heated, stirring often. Remove from heat. Sprinkle bacon over bean mixture; toss.